Apple Cider Cake Donut Muffins!

Hello November! It is so nice to see you!
It’s hard to believe that it’s already November.. Considering how warm, bright, and sunny its been here. But alas, I will experience cold weather soon in my future travels. xx Baking-wise, I haven’t baked all that much this season. Suppose I need to put in some more work towards all things cinnamon, spice and everything nice! But I did manage to bake some cutesy delish muffins. Scroll down below to find the recipe!

Apple Cider Cake Donut Muffins!

– Sounds like a mouthful right? The muffies truly were! Haha!
Last week, I decided that I needed to get in some Fall baking around the house. I mean I could have just easily lit an apple spiced candle to gently experience the feeling of Fall.  🙂 But I knew the house and my family would benefit from a lovely apple cake instead. The sweet aroma of a baked and spiced cake wafted inside of the house and it truly felt as if Fall had taken a gentle glide inside the kitchen. Natural aroma’s are the best aren’t they? So warm, inviting, and cozy.

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I’ve been eyeing quite a few cider donut photos popping all over my Instagram feed these days. Its totally not fair, because I’ve never tried a cider donut let alone visit an apple stand before! These glorious yet tasty photos just make me want to pack my bags and visit the East Coast as soon as possible! Being a foodie is an understatement. I will travel halfway across the world just try to something delicious! Haha. Since I currently live in the South, cider donuts are nowhere to be found! I even searched on my handy dandy Yelp account, to see if any local business sells them, but they don’t. Guess I got to save my calories somewhere right? Haha. I could only imagine how they taste in my mind.

Luckily, I came across this one recipe, which is basically an Apple Cider Cake! I can imagine this is how cider donuts must taste, if they are baked. All cake-like, soft and dense. Bursting with the flavors of cinnamon, spice, and lightly coated with a spiced sugar crust.

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I made these into wee little donut muffins that baked far quicker than a traditional bundt cake. They were pocket sized and everyone seemed to enjoy them! This recipe has mostly been adapted by

I’m so happy to have came across this recipe. It hit the craving of a cake donut muffin lightly baked with lovely sweets and spices. Seems as if there are a lot of steps, but I assure you it doesn’t take that long to make & bake.

Apple Cider Donut Cake

  • Servings: 15 -18 slices – depending on how you cut them
  • Difficulty: easy


  • 1/2 cup of unsalted butter, softened
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 1 1/2 cups apple cider *(I used apple cider juice from TJ’s)
  • 1/2 cup milk, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup coconut oil, melted
  • 1 teaspoon pure extract, or vanilla bean paste.

For the Cider Glaze:

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/8 cup water
  • 1/8 – 1/4 cup apple cider

For the Cinnamon Sugar Coating:

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


Preheat the oven to 350ºF and spray a bundt pan with baking spray and pats of flour. Or you can use a muffin pan, as I did. (The length of baking decreases with the muffin pan, so please make sure to watch your muffins as they bake). Pull the muffins out as soon as they are tender and moist from the inside.

In a medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork tender. About 10 to 12 minutes. Remove pan from heat, cool for a few minutes, then pulse in a food processor or blender until pureed. Measure out 1 cup apple mixture and stir the milk into it. Set the apple/milk mixture aside for later. (As for the remaining cider/apple puree, it is left over. I usually save it and put it over yogurt, or oatmeal. It is also fabulous heated slightly and drizzled over ice cream.)

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add the oil and mix well. CAUTION: If you are planning on using coconut oil, make sure those eggs are at room temperature or slightly warmer if your house is chilly. If the eggs are cold and you add coconut oil to the mixture, the coconut oil will solidify and you will end up with a clumpy mess!

Add the flour mixture and apple/milk mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition. Add the vanilla and beat once more, just to combine.

Scrape batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes before removing the cake itself to a cooling rack for at least 30 minutes.

While cake is baking, prepare Cider Glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-2 minutes. Remove from heat and immediately add the cider, stirring to combine.

Place baking sheet under wire rack. Using a pastry brush or marinate brush, cover cake with glaze. I usually do this in several passes, letting one application of glaze sink in and then going back over the cake with another.

Prepare the Cinnamon Sugar Coating. Combine sugar, cinnamon, and nutmeg in a small bowl. Sprinkle the warm, glazed cake with cinnamon sugar, using fingers to rub it onto the sides of the cake. (I usually place my cinnamon sugar mixture in an empty spice bottle, or salt shaker and then sprinkle it over the cake.)

— I’m seriously craving these again! Looking forward to baking these muffies again whenever that is. Although, there are a few other treats during the holiday that i’d love to bake. Yet at the same time i’m trying to avoid gluten! Haha. Its a tug of war between all things I love and all things I’m better off avoiding. But I strongly believe in moderation, and I also believe you should try this cider donut cake yourself!

What are your favorite things to do during the month of November? There’s Thanksgiving and Black Friday. Although, I wont be celebrating either this year. Nonetheless, its always nice to gather ’round with friends and family during the holidays. I’m looking forward to a new set of changes!

Tootles for now!
— Sara xox

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